Malcolm And Kelley Mcdowells Pink Rigatoni Recipes

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MALCOLM AND KELLEY MCDOWELL'S PINK RIGATONI



Malcolm and Kelley McDowell's Pink Rigatoni image

Provided by Jonathan Reynolds

Categories     dinner, weekday, pastas, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

10 cloves garlic, roughly chopped
6 tablespoons olive oil
10 to 12 plum tomatoes, quartered (canned may be used off-season)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine
1 pound rigatoni
3/4 stick salted butter
1/2 cup grated Parmesan cheese
1/2 teaspoon sugar

Steps:

  • Over medium heat, saute garlic in oil till brown (but no darker).
  • Add the tomatoes, salt and pepper and saute for 30 minutes till the liquid begins to evaporate.
  • Pour in the wine and cook an additional 20-30 minutes till thickened, then remove from heat and let stand for 10 minutes.
  • Boil the rigatoni till al dente.
  • Fold the butter, Parmesan and sugar into the sauce until it turns the famous pink. Dump in the rigatoni, mix and serve.

Nutrition Facts : @context http, Calories 876, UnsaturatedFat 24 grams, Carbohydrate 96 grams, Fat 43 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 16 grams, Sodium 639 milligrams, Sugar 8 grams, TransFat 1 gram

CHOCOLATE MALTED ICEBOX PUDDING



Chocolate Malted Icebox Pudding image

Provided by Jonathan Reynolds

Categories     easy, dessert

Time 25m

Yield 8 servings

Number Of Ingredients 7

4 slices pumpernickel bread, torn into small pieces
4 ounces milk-chocolate squares
1 ounce semisweet chocolate squares
3 cups heavy or whipping cream
3 tablespoons malted-milk powder
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • In a food processor, pulse the bread into crumbs (you should have about 1 cup). Transfer to a bowl. Using the large holes of a grater, grate the chocolate. Add to the bread crumbs and set aside.
  • In a large mixer bowl, beat 2 1/2 cups of the cream, the malted-milk powder, confectioners' sugar and vanilla until stiff. With a large rubber spatula, fold half the bread crumbs and chocolate into the whipped cream just until blended. Repeat with the remaining bread crumbs and chocolate.
  • Spoon the pudding into a 1 1/2-quart soufflé dish or serving bowl; smooth the top. Cover and refrigerate overnight.
  • Just before serving, beat the remaining 1/2 cup cream until stiff and decoratively spread over the top of the pudding.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 21 grams, Sodium 68 milligrams, Sugar 14 grams

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